Mixed veg­etable dahl

Central and North Burnett Times - - EASY EATING -

Serves 4 In­gre­di­ents 2 tbs oil 2 medium onions, chopped 2 cloves gar­lic, crushed 2 tbs grated gin­ger 1 tbs black mus­tard seeds 3 tsp cumin 3 tsp co­rian­der 1 tsp turmeric 1 cup lentils 1 cup split peas 3 cups chopped veg­eta­bles, eg mush­rooms, beans, zuc­chi­nis, cap­sicums 1 x 400g tin chopped toma­toes 2 cups veg­etable stock 1 x 420g tin chick­peas 1 x cup co­conut cream ½ cup chopped co­rian­der Method In a heavy-based saucepan heat the oil to a medium heat and fry the onions and gar­lic un­til soft. Add the gin­ger, mus­tard seeds, cumin, co­rian­der and turmeric and fry for 1-2 min­utes un­til fra­grant. Add the lentils, split peas, veg­eta­bles, toma­toes and stock. Sim­mer for 30 min­utes or un­til the pulses are just soft (al dente). Add the chick­peas, co­conut cream and co­rian­der and heat through. Serve gar­nished with ex­tra co­riande with roti or naan bread.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.